Pumpkin Coffee Cake Recipe With Crumb Topping

Pumpkin puree: Provides moisture and a rich pumpkin flavor to the cake.

Vegetable oil: Adds moisture and helps create a tender crumb.

Sugar: Sweetens the cake and helps with browning.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the overall flavor of the cake.

All-purpose flour: Forms the base of the cake batter and crumb topping.

Baking soda: Helps the cake rise and become fluffy.

Baking powder: Works with the baking soda to provide lift.

Salt: Balances the sweetness and enhances the flavors.

Ground cinnamon: Adds warmth and spice to the cake and topping.

Ground nutmeg: Adds a subtle, earthy spice to the cake.

Brown sugar: Sweetens the crumb topping and adds a hint of molasses flavor.

Butter: Adds richness and helps create a crumbly topping.

When preparing the crumb topping, ensure the butter is fully melted but not hot. This helps create a perfectly crumbly texture. Mix the brown sugar, flour, and cinnamon thoroughly before adding the melted butter to ensure even distribution of flavors.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar moisture content and adds a subtle coconut flavor.

• sugar - Substitute with honey: Honey is a natural sweetener that can replace sugar, though it may slightly alter the flavor and texture.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a good vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but omit any acidic ingredients.

• baking powder - Substitute with cream of tartar and baking soda: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other complementary spices.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm flavor profile and can replace nutmeg in equal amounts.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• all-purpose flour - Substitute with oat flour: Oat flour adds a different texture and is gluten-free if needed.

• ground cinnamon - Substitute with cardamom: Cardamom offers a unique, aromatic flavor that can be a delightful twist.

• butter - Substitute with margarine: Margarine can replace butter in equal amounts and is a good option for those avoiding dairy.

• Allow the pumpkin coffee cake to cool completely before storing. This prevents condensation from forming, which can make the crumb topping soggy.
• Once cooled, cut the cake into individual servings. This makes it easier to grab a piece without exposing the entire cake to air each time.
• Place the pieces in an airtight container. If stacking, separate layers with parchment paper to keep the crumb topping intact.
• Store the container in the refrigerator if you plan to consume the cake within a week. The cool temperature helps maintain the cake's moisture and flavor.
• For longer storage, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the container with the date to keep track of how long the cake has been stored. Pumpkin desserts can typically be frozen for up to three months without losing quality.
• When ready to enjoy, thaw the pumpkin coffee cake in the refrigerator overnight. This gradual thawing process helps preserve the cake's texture.
• For a quick thaw, you can microwave individual pieces on a low setting for short intervals, checking frequently to avoid overheating.
• To refresh the crumb topping, place the thawed cake in a preheated oven at 300°F (150°C) for about 10 minutes. This will help restore its crispiness.
• Enjoy your pumpkin coffee cake with a hot cup of coffee or tea, savoring the delightful blend of spices and the rich, moist texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover pumpkin coffee cake in an oven-safe dish. Cover it with aluminum foil to prevent the crumb topping from burning.
  3. Heat for about 10-15 minutes, or until warmed through. Remove the foil for the last 5 minutes if you want the crumb topping to be crispier.
  4. Check the cake's temperature by inserting a toothpick into the center. If it comes out warm, your cake is ready to serve.

• Microwave Method:

  1. Place a slice of the pumpkin coffee cake on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds. Check the temperature and heat for an additional 10-15 seconds if needed.
  4. Be cautious not to overheat, as the crumb topping may become soggy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pumpkin coffee cake on a piece of aluminum foil or a small baking tray.
  3. Heat for 8-10 minutes, checking halfway through to ensure the crumb topping doesn't burn.
  4. Once the cake is heated through and the crumb topping is crispy, remove it from the toaster oven and let it cool slightly before serving.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add a slice of the pumpkin coffee cake to the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. Be careful not to let the crumb topping stick to the pan.
  5. Once warmed through, remove from the skillet and let it cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pumpkin coffee cake in the air fryer basket, ensuring it is not overcrowded.
  3. Heat for 3-5 minutes, checking halfway to ensure the crumb topping doesn't burn.
  4. Once the cake is heated through and the crumb topping is crispy, remove it from the air fryer and let it cool slightly before serving.

• Oven: Used to bake the coffee cake at a consistent temperature of 350°F (175°C).

• 9x13 baking dish: The dish in which the batter is poured and baked.

• Mixing bowl: Used to combine the wet ingredients like pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract.

• Whisk: Helps in mixing the dry ingredients such as flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

• Spatula: Useful for scraping down the sides of the mixing bowl and spreading the batter evenly in the baking dish.

• Small bowl: Used to prepare the crumb topping by combining brown sugar, flour, and cinnamon.

• Measuring cups: Essential for accurately measuring ingredients like pumpkin puree, vegetable oil, and flour.

• Measuring spoons: Used to measure smaller quantities of ingredients such as baking soda, baking powder, salt, cinnamon, and nutmeg.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center of the cake.

• Cooling rack: Allows the cake to cool evenly after baking.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This minimizes interruptions during the baking process.

Use a stand mixer: A stand mixer can quickly combine the wet ingredients and dry ingredients, saving you time and effort.

Pre-mix crumb topping: Prepare the crumb topping in advance and store it in the fridge. This way, you can just sprinkle it on when needed.

Line the baking dish: Use parchment paper to line the baking dish. It makes cleanup faster and ensures the cake comes out easily.